Best Two Bean Soup Recipes

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BLACK BEAN SOUP FOR TWO



Black Bean Soup for Two image

I cooked for two people for the first 7 years of my marriage. Today, I'm a stay-at-home mom with a toddler, but I still appreciate small-scale recipes. I like to serve this zesty soup with tortillas topped with melted cheese.-Wendy Anderson, Santa Rosa, California

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 2 servings.

Number Of Ingredients 13

1/4 cup chopped onion
2 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon chili powder
1 can (15 ounces) tomato sauce
1 can (15 ounces) black beans, rinsed and drained
1 can (14 ounces) vegetable or beef broth
1 bay leaf
1 to 2 tablespoons lime juice
1/8 teaspoon hot pepper sauce
Pepper to taste

Steps:

  • In a large saucepan, saute onion and garlic in oil until tender. Stir in the cumin, oregano and chili powder; saute 2 minutes longer. Add the tomato sauce, beans, broth and bay leaf., Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Stir in lime juice; simmer 10-15 minutes longer. Discard bay leaf. Add pepper sauce and pepper.

Nutrition Facts : Calories 314 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1419mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 10g fiber), Protein 17g protein.

TEXAS TWO BEAN SOUP



Texas Two Bean Soup image

Make and share this Texas Two Bean Soup recipe from Food.com.

Provided by TishT

Categories     Black Beans

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 20

2 cups onions, chopped
6 garlic cloves, minced
2 tablespoons olive oil
1/2 teaspoon salt
1 cup celery, diced
1 cup red bell pepper, chopped
1 cup green bell pepper, chopped
1 small fresh chili pepper
1 teaspoon dried oregano
1/2 teaspoon dried thyme
2 teaspoons ground cumin
1/2 teaspoon ground black pepper
2 cups water
1 (14 1/2 ounce) can tomatoes, chopped and undrained
1 (15 1/2 ounce) can black-eyed peas, drained or 1 1/2 cups cooked black-eyed peas
1 (15 1/2 ounce) can black beans or 1 1/2 cups cooked beans
1/4 cup barbecue sauce
salt
crushed tortilla chips
sour cream (optional)

Steps:

  • In a soup pot, combine the onions and garlic with the oil and salt.
  • Cover and cook on medium heat for 8-10 minutes, or until the onions are soft and translucent, stirring occasionally.
  • Add the celery, bell peppers, chile, oregano, thyme, cumin, and black pepper and saute for 10 minutes, stirring often.
  • Add the water and tomatoes, cover and simmer until the vegies are tender, 10-15 minutes.
  • Add the black-eyed peas, your choice of beans, and the barbecue sauce.
  • Mix well, cover and simmer for 10 minutes.
  • Add salt to taste.
  • Garnish with crushed tortilla chips and sour cream on top if desired.

Nutrition Facts : Calories 275.9, Fat 6, SaturatedFat 0.9, Sodium 527.5, Carbohydrate 45.9, Fiber 12.4, Sugar 9.4, Protein 12.3

CHEF JOEY Z'S TURKEY BACON AND BEAN SOUP FOR TWO



Chef Joey Z's Turkey Bacon and Bean Soup for Two image

Make and share this Chef Joey Z's Turkey Bacon and Bean Soup for Two recipe from Food.com.

Provided by Chef Joey Z.

Categories     One Dish Meal

Time 6h20m

Yield 2-4 serving(s)

Number Of Ingredients 9

1/2 lb dried navy beans (soaked overnight)
1 carrot (diced)
1 celery rib (diced)
1 (8 ounce) can tomato sauce
1 tablespoon vegan margarine
2 pieces bacon (cubed turkey bacon)
1 small dried chili (optional)
1 bay leaf
salt and pepper (to taste)

Steps:

  • Saute the carrots, celery, onion and bacon.
  • Drain the beans of soak water and rinse them until they are no longer scummy.
  • Put the sauted veggies and bacon into the crock pot.
  • Fill the pot with water within 2 inches from the top of the crock.
  • *NOTE*: Do not use anything with tomato in it if you decide to use soup broth instead of water as tomato inhibits the cooking of the beans.
  • Depending on the beans it should take about 6-8 hours to cook.
  • Once all the ingredients are soft, add the tomato sauce, salt and pepper. Let cook for another 1/2 hours.
  • Bon Apetit.

Nutrition Facts : Calories 538.3, Fat 12.3, SaturatedFat 3.6, Cholesterol 15.4, Sodium 830.4, Carbohydrate 81.1, Fiber 30.6, Sugar 11, Protein 29.9

BART'S BLACK BEAN SOUP FOR TWO



Bart's Black Bean Soup for Two image

This soup is made in minutes. We enjoy it with Herbed Dinner Rolls from an older issue of Simple & Delicious. Add a salad for a complete meal that's really tasty! -Sharon Ullyot, London, Ontario

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 8

3/4 cup canned black beans, rinsed and drained
3/4 cup chicken broth
1/3 cup salsa
1/4 cup whole kernel corn
Dash hot pepper sauce
1 teaspoon lime juice
1/2 cup shredded cheddar cheese
1 tablespoon chopped green onion

Steps:

  • In a microwave-safe bowl, combine the first five ingredients. Cover and microwave on high for 2 minutes or until heated through. Pour into two serving bowls; drizzle each with lime juice. Sprinkle with cheese and green onions.

Nutrition Facts : Calories 218 calories, Fat 8g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 964mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 4g fiber), Protein 11g protein.

TWO-BEAN SOUP



Two-Bean Soup image

"My husband, David, and I volunteer at our American Legion post, cooking dinner on Friday nights," says Lee Hawk of San Diego, California. "David, who loves beams, concocted this hearty soup that combines limas and great northerns with cubes of ham and chopped vegetables. I like to serve it with corn bread."

Provided by Taste of Home

Categories     Lunch

Time 1h40m

Yield 7 servings.

Number Of Ingredients 10

1/2 pound dried baby lima beans
1/2 pound dried great northern beans
1 can (49-1/2 ounces) reduced-sodium chicken broth
1-1/2 cups cubed fully cooked lean ham
1 medium onion, chopped
2 celery ribs with leaves, chopped
2 medium carrots, sliced
3 garlic cloves, minced
1/8 teaspoon ground ginger
2 green onions, sliced

Steps:

  • Place beans in a large saucepan or Dutch over; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour., Drain and rinse beans, discarding liquid. Return beans to pan. Add broth and ham; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the onion, celery, carrots, garlic and ginger; return to a boil. Reduce heat; cover and simmer 30 minutes longer or until beans and vegetables are tender. Garnish with onions.

Nutrition Facts : Calories 215 calories, Fat 2g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 895mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 10g fiber), Protein 19g protein. Diabetic Exchanges

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